Chicken with Rhubarb Sauce

Published July 29, 2013

Rhubarb-glazed Chicken

I had some rhubarb and could not decide what to do with it. I cooked it up with a little water and sugar and popped in the freezer until I could decide. Took the first container out the other day and turned it into a glaze for some chicken I was cooking. I mostly eat poultry so I am always looking for ways to change it up. The glaze was really good. I had it with sweet potato fries and cole slaw.

Rhubarb Glaze

2 c. chopped rhubarb

1/2 c. water

1/2 c. sugar

1/4 c. red wine vinegar

2 cloves garlic, minced

1 T. hot sauce

salt and pepper to taste

Place all ingredients in a small saucepan and cook until thickened and bubbly. Use as a sauce or glaze on chicken, pork, lamb turkey or duck.

Rhubarb Glazed Chicken

8 chicken thighs or 1 whole chicken, cut up

1 recipe rhubarb glaze ( recipe above)

salt and pepper to taste

Place chicken pieces in roasting pan, season to taste and bake in a preheated 375 degree oven for 45 minutes. Remove from oven and drain any fat out of the pan. Pour over the rhubarb glaze and return chicken to oven for an additional 45 minutes. Baste the chicken with some of the glaze in the pan and return to oven for 15 minutes more. Serves 4.

Posted in Cooking